Orange Creme Caramel


4 large oranges
1 3/4 cups sugar divided
1/4 cup water
3 1/4 cups whole milk
3 whole eggs, plus 3 egg yolks
raspberries strawberries or blueberries and fresh mint for garnish
  • Preheat oven to 325 degrees, then place 8 (6 0z) ramekins in a roasting pan. set aside.
  • Zest 3 oranges and reserve zest,
  • Squeeze oranges for 1 cup of juice, then strain.
  • In a medium saucepan, bring juice, water and 1 1/4 cups sugar to a boil over medium heat and stir until sugar dissolves, swirling gently until color turns deep amber.
  • Divide directly into ramekins. Set aside.
  • In another saucepan over medium heat, bring milk and zest to a boil. Remove from heat and let rest for 10 minutes.
  • In a large bowl, whisk eggs, yolks and remaining sugar.
  • Stir together milk and egg mixture. Strain, then pour equally among ramekins.
  • Place in the oven, then pour hot water into the pan halfway up ramekins.
  • Bake 45-55 minutes until set.
  • Lift ramekins onto cooling rack, then rum a sharp knife around edges to loosen.
  • Cool completely, then invert ramekins onto plates.
  • Garnish with fresh berries and fresh mint.




30 min


45 min


No Comments

    Leave a Reply


    Skill Level